Creamy Roux-Thickened Broccoli Potato Soup

Name: Creamy Roux-Thickened Broccoli Potato Soup
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp butter; 1 onion, chopped; 5 cloves garlic, crushed; 1 large potato, cubed; 8 cups broccoli florets and stems; salt, black pepper to taste; 3 cups chicken broth; 3 tbsp butter; 3 tbsp all-purpose flour; 1 cup milk; 1 cup heavy whipping cream

Indulge in this creamy, hearty soup that combines broccoli and potatoes with a savory garlic twist. The roux thickens it to perfection for an ultimate comfort meal.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories364kcal

carbohydrates28g

fat26g

protein8g

Soup American

Ingredients

2 tbsp butter

1 onion, chopped

5 cloves garlic, crushed

1 large potato, cubed

8 cups broccoli florets and stems

salt, black pepper to taste

3 cups chicken broth

3 tbsp butter

3 tbsp all-purpose flour

1 cup milk

1 cup heavy whipping cream

Directions

Prepare all ingredients.

In a large pot, melt 2 tbsp butter over medium heat. Add onion and garlic, cooking until tender (8-10 minutes).

Add potato and broccoli stems to the pot. Season generously with salt and black pepper.

Pour chicken broth into the pot, cover, and let it simmer until potatoes are softened (about 10 minutes).

Mix in broccoli florets, and continue simmering until they're tender (about 5 minutes). Use an immersion blender to blend the soup until smooth.

In a small saucepan, melt 3 tbsp butter over medium heat. Mix in flour, milk, and heavy whipping cream. Season with salt and black pepper. Whisk the mixture until it bubbles and thickens (about 5 minutes).

Whisk the thickened milk mixture into the soup gradually, adjusting seasonings as needed.